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Fish and Chips

1 lb Fresh or frozen Fish Fillets
1 lb Potatoes, peeled (3)
Shortening or Cooking OIL for deep-fat frying
1 c All-Purpose Flour
1/2 c Milk
1 Egg
2 tb Cooking Oil
1/2 ts Salt

Thaw fish, if frozen. Cut into 4 serving-size portions. Pat fish dry with paper toweling. Cut potatoes lengthwise into 3/8-inch-wide strips. Fry potatoes, about 1/4 at a time, in deep hot fat (375 degrees F) for 7-8 minutes or until golden brown. Remove potatoes, drain and keep warm while preparing fish. Meanwhile, stir together 1/2 cup of the flour and 1/2 1/2 tsp. salt. Add milk, egg and the 2 tbsps. oil;beat till smooth. Dip fish into remaining 1/2 cup flour;then into batter. Fry fish in deep hot fat (375 degrees F) about 2 minutes on each side or until golden brown. Drain. Sprinkle fish and chips with salt, if desired. To serve, sprinkle fish with Malt Vinegar if desired. Makes 4 servings.

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